INGREDIENTS
Orange Ginger Tempeh and Brown Rice Salad
approximately 1/4 cup olive oil, divided into multiple uses
3/4 cup
tempeh, diced in small cubes
1 1/2 cups
pre-cooked brown rice
3 1/2
to 4 cups diced vegetable medley (red cabbage, green cabbage, broccoli, carrots, radishes, jicama, green bell peppers, celery)
1 tsp
ground ginger
1 tsp
cumin
generous sprinkling of salt and pepper,
optional spices and seasonings (curry, garlic, onion powder, 21 Salute, Mrs. Dash, etc.)
1
orange, halved
Orange Balsamic Vinaigrette
juice from half of 1 orange, about 3 tablespoons
2
to 3 tablespoons olive oil
1 tbsp
balsamic vinegar, or more to taste
1 tsp
ground ginger, or to taste
1 tsp
cumin, or to taste
salt and pepper, to taste
sugar, optional and to taste